Traditional Passatelli Press with Wooden Handles – Italian Cookshop

The traditional Romagna tool for making delicious passatelli. A slightly curved, stainless steel plate is attached to two wooden handles to form a press.  Classically, a dough is made of breadcrumbs, parmesan and eggs. There are many variations and sometimes grated lemon zest and nutmeg are added to the seasoning. Once

The traditional Romagna tool for making delicious passatelli. A slightly curved, stainless steel plate is attached to two wooden handles to form a press. 

Classically, a dough is made of breadcrumbs, parmesan and eggs. There are many variations and sometimes grated lemon zest and nutmeg are added to the seasoning.

Once the dough has been mixed and formed into a ball, place the press on top and push down. Dough will begin to push up through the holes and form thick strands that collect in the top portion of the plate. Continue to push down and forward until the dough is flat. Empty the passatelli 'noodles' into a dish. Ball up the dough again and repeat the process until the dough is used up. 

Traditionally the passatelli is cooked in a broth and are ready when they float to the surface. 

The passatelli press can also be used to mash potato, mozzarella and pumpkin.

 

Dimensions

Length:  39cm

Width:  14.5cm

Height:  6cm

 

Material and Care

Stainless steel and beechwood

Hand wash only. Not dishwasher safe.

 

Made in Italy

The traditional Romagna tool for making delicious passatelli. A slightly curved, stainless steel plate is attached to two wooden handles to form a press.  Classically, a dough is made of breadcrumbs, parmesan and eggs. There are many variations and sometimes grated lemon zest and nutmeg are added to the seasoning. Once the dough has been mixed and formed into a ball, place the press on top and push down. Dough will begin to push up through the holes and form thick strands that collect in the top portion of the plate. Continue to push down and forward until the dough is flat. Empty the passatelli 'noodles' into a dish. Ball up the dough again and repeat the process until the dough is used up.  Traditionally the passatelli is cooked in a broth and are ready when they float to the surface.  The passatelli press can also be used to mash potato, mozzarella and pumpkin.   Dimensions Length:  39cm Width:  14.5cm Height:  6cm   Material and Care Stainless steel and beechwood Hand wash only. Not dishwasher safe.   Made in Italy

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